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Continuous Culture Studies on the Growth and Physiology of Streptococcus mutans
G.E. White
Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, USA
C.L. Cooney
Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, USA
A.J. Sinskey
Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, USA
S.A. Miller
Department of Nutrition and Food Science, Massachusetts Institute of Technology, Cambridge, Massachusetts 02139, USA
We examined the effects of nutritional limitations on the production of lactic acid by Streptococcus mutans grown at low growth rates in continuous culture. Lactic acid production was greater in nitrogen- and phosphate-limited continuous cultures than in glucose-limited conditions. These results are correlated with the release of calcium from enamel in cellfree broths from various fermentations.
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Journal of Dental Research, Vol. 55, No. 2,
239-243 (1976)
DOI: 10.1177/00220345760550021301

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